Grilled Chicken Breast with Creamy Red Pepper Sauce
Tender grilled chicken breasts are served with a smooth, creamy red pepper sauce made from onion, garlic, cream cheese, and sour cream. A quick 30-minute meal that is both elegant and satisfying.
6 Servings
Ingredients
- 4 chicken breasts grilled
- 4 teaspoons unsalted butter
- ½ cup finely diced onion
- 1 clove garlic freshly minced
- 1 large red pepper sliced into thin strips
- 3 tablespoons cream cheese softened and whipped
- 1 tablespoon sour cream
- 2 teaspoons white wine or vermouth
- 2 tablespoons freshly chopped parsley for garnish
Instructions
Prepare the chicken
- Grill the chicken breasts until fully cooked, golden on the outside, and tender within. Set aside while preparing the sauce.
Prepare the red pepper
- Slice the red pepper into thin strips to ensure even cooking and proper blending for the sauce.
Sauté the aromatics
- In a large skillet, melt the butter over medium heat. Add the onion and garlic, sautéing until the onion is translucent and fragrant. Stir in the red pepper strips and cook for approximately 5 minutes, until softened yet still slightly crisp.
Blend the sauce
- Transfer the sautéed onion and pepper mixture into a blender. Add the cream cheese, sour cream, and white wine. Blend until smooth and creamy, scraping down the sides of the blender as needed to ensure even texture.
Heat the sauce
- Return the blended sauce to the skillet. Warm gently over low to medium heat, stirring often. Do not allow the sauce to boil, as this may cause separation.
Assemble and serve
- Arrange the grilled chicken breasts on a serving platter or individual plates. Spoon the hot creamy red pepper sauce over the chicken, garnish with freshly chopped parsley, and serve immediately.
Notes
To prepare this dish gluten-free, ensure the white wine or vermouth used is certified gluten-free, as some brands may contain traces of gluten. The remaining ingredients are naturally gluten-free, making this an easy adaptation.